Picadillo - How to Make a Beef Picadillo Recipe
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Date: 2019-07-25
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Comments and reviews: 9
Doublespoons
I've been wanting to request this for about a week or so and I'm so glad you beat me to the punch. I love it with the raisins and understand the giant mushiness you find unappealing. If you ever want to revisit this, cube up a Potato and throw it in, or throw it in the oven before adding it in to simmer. I believe that's the Pueto Rican way, but I'm not 100%. My father is Cuban and I've had raisins in mine more than any other way but they're all equally delicious. Cheers.
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I've been wanting to request this for about a week or so and I'm so glad you beat me to the punch. I love it with the raisins and understand the giant mushiness you find unappealing. If you ever want to revisit this, cube up a Potato and throw it in, or throw it in the oven before adding it in to simmer. I believe that's the Pueto Rican way, but I'm not 100%. My father is Cuban and I've had raisins in mine more than any other way but they're all equally delicious. Cheers.
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Alejandra Jeldrez
chef John. I grew up eating Cuban picadillo and its always been my favorite comfort food (I want to go make some right now) great picadillo recipe thats almost the same way I make it. I love it with rasins and olives too, and even better with potatoes (except the cinnamon, ive never seen that before in picadillo. and yes I prefer crushed tomatoes. Great recipe and Im starting to wonder if you are addicted to Cuban food lately or are in love with a Cuban.
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chef John. I grew up eating Cuban picadillo and its always been my favorite comfort food (I want to go make some right now) great picadillo recipe thats almost the same way I make it. I love it with rasins and olives too, and even better with potatoes (except the cinnamon, ive never seen that before in picadillo. and yes I prefer crushed tomatoes. Great recipe and Im starting to wonder if you are addicted to Cuban food lately or are in love with a Cuban.
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Marc Austin
Hey Chef John, I have tried a lot of your recipes and enjoy your videos. However, being from San Antonio, and having eaten picadillo quite a few times, I do have to ask - OLIVES? RAISINS? You might want to change the name to Boeuf Hache du Provence; -) Every picadillo I've had - and maybe it's a Tex Mex variety - has had a bit of green pepper and potato Looks tasty though, and having the olives and currants - I know what I am having for lunch; -)
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Hey Chef John, I have tried a lot of your recipes and enjoy your videos. However, being from San Antonio, and having eaten picadillo quite a few times, I do have to ask - OLIVES? RAISINS? You might want to change the name to Boeuf Hache du Provence; -) Every picadillo I've had - and maybe it's a Tex Mex variety - has had a bit of green pepper and potato Looks tasty though, and having the olives and currants - I know what I am having for lunch; -)
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Big Musk
Im usually really open minded about food, but this looks really gross. I imagine it having a strong ground beef grease taste. I cant stand when people ruin tomato sauces by tossing in a bunch of overpowering ground beef. I'd much rather have fragrant meatballs. Raisins do not sound good at all in ground beef, olives are good, but i just cant imagine this tasting like mundane chili.
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Im usually really open minded about food, but this looks really gross. I imagine it having a strong ground beef grease taste. I cant stand when people ruin tomato sauces by tossing in a bunch of overpowering ground beef. I'd much rather have fragrant meatballs. Raisins do not sound good at all in ground beef, olives are good, but i just cant imagine this tasting like mundane chili.
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Jonathan Arnold
I'm from Miami. Cubans don't put cinnamon in the picadillo. Once you add cinnamon, it turned into middle eastern food. Also, I suggest making it with less crushed tomatoes. It's way to wet more like chili. All you need is a little tomato, or tomato paste, or better yet. ketchup which adds a touch of sweetness. The beauty of picadillo is the balance of sweet, sour, and salty.
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I'm from Miami. Cubans don't put cinnamon in the picadillo. Once you add cinnamon, it turned into middle eastern food. Also, I suggest making it with less crushed tomatoes. It's way to wet more like chili. All you need is a little tomato, or tomato paste, or better yet. ketchup which adds a touch of sweetness. The beauty of picadillo is the balance of sweet, sour, and salty.
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Richard Coe
That is NOT picadillo. This is as close to picadillo as Texas borderland chili con carne is to a meaty marinara. No peppers, chili powder, garlic, fine-diced potato, (and more. Way off. Chef John, I really enjoy your videos / recipes, but while this might be tasty, it's not picadillo. Wth that having been said, I'm looking forward to your next video. Take care.
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That is NOT picadillo. This is as close to picadillo as Texas borderland chili con carne is to a meaty marinara. No peppers, chili powder, garlic, fine-diced potato, (and more. Way off. Chef John, I really enjoy your videos / recipes, but while this might be tasty, it's not picadillo. Wth that having been said, I'm looking forward to your next video. Take care.
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Katerina Bryant
As a Cuban myself, this is pretty close to authentic - except the cinnamon and cayenne (I know, you're obligated to put it in. I use crushed tomatoes myself. I'm not a raisin fan but my grandmother makes it that way and it's definitely the authentic way. A lot of people also add corn or tomatoes. And the olives - NOT OPTIONAL lol.
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As a Cuban myself, this is pretty close to authentic - except the cinnamon and cayenne (I know, you're obligated to put it in. I use crushed tomatoes myself. I'm not a raisin fan but my grandmother makes it that way and it's definitely the authentic way. A lot of people also add corn or tomatoes. And the olives - NOT OPTIONAL lol.
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Isabel Abreu
I'm puertorrican and even though this recipe is different to the one I'm used to, I think it looks delicious. Heck I hate raisins in empanadillas and pastel and I'm even willing to add raisins when I make this. Definitely missing some pegao (crispy rice from the bottom of the pot) and beans.
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I'm puertorrican and even though this recipe is different to the one I'm used to, I think it looks delicious. Heck I hate raisins in empanadillas and pastel and I'm even willing to add raisins when I make this. Definitely missing some pegao (crispy rice from the bottom of the pot) and beans.
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ancherrera
Raisins are a controversial ingredient. Some do and some don't. Never seen anyone use cinnamon though. It looked right but you are missing a key ingredient. green peppers. Us cubans use that in almost everything. Love all your recipes (even when you forget the peppers)
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Raisins are a controversial ingredient. Some do and some don't. Never seen anyone use cinnamon though. It looked right but you are missing a key ingredient. green peppers. Us cubans use that in almost everything. Love all your recipes (even when you forget the peppers)
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